Effects of Arabic Gum and Guar Gum, Polysaccharides with Different Viscosity, on the Emulsifying Properties of Myofibrillar Protein
MIAO Yuyan, CAO Yan, LI Jingzhi, WU Mangang, WANG Qingling, GE Qingfeng, YU Hai
FOOD SCIENCE . 2023, (6): 57 -64 .  DOI: 10.7506/spkx1002-6630-20220710-103